For the chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e. 5/8-by-5/8-inch-by-potato length). Store them in water.

Heat the oil to 275 degrees F. Thoroughly drain the chips and add them to the oil. Work in batches to avoid overcrowding the pan. Fry the chips until they are soft to squeeze but not yet browned, about 10 minutes.

Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight.

For service, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside whilst still fluffy on the inside, about 5 minutes.

For the dry dredge: Mix the flour, salt and black pepper in a large bowl and set aside.

For the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Whilst constantly whisking, add enough beer to stiffen up the mix. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps.

For the fish: Heat the oil to 375 degrees F. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present.

Dip the fish into the seasoned flour, tapping off any excess. Dip the fish into the batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. Cook in batches if necessary. The fish is ready once golden brown and trying to float, 5 to 7 minutes.

Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.